March 22, 2012

Chickpea Burgers & Splurges

Spring has sprung, and so has my garlic.


 
Let's talk splurging.  Coming home from a weekend away, I did a bit of splurging (kind of like I did when I went to Texas with all that freaking guacamole).  Just because you're a new plant-based rock star, doesn't mean you can never again splurge.  It’s okay to once in a (GREAT) while have a “splurge.” 

However, a “splurge” does not necessarily have to contain animal products. 

My “splurges” are sorbet at Graeter’s (full of sugar), So Delicious Ice Cream Bars (vegan but not healthy) and french fries (more often than I care to admit).  However, if the occasional splurge will create a domino effect for you, you should probably only very rarely splurge on vegan porn food (something sugary, vegan chocolaty, etc.).

As for the ice cream, come summer it gets a little difficult.  On warm summer evenings, it’s always fun to go to the K&W or Graeter’s, sit outside and have a cold treat with the family.  If I find myself in the situation, I typically choose sorbet.  Or, I will just make my chocolaty vegan ice cream at home, with my new ice cream maker (recipes to come!).  Hey, I’ll probably save money too! 

Here’s an awesome article about how to deal with cravings – my favorite part:  

The reality is, you are completely normal for wanting those kinds of foods. We seek high caloric density foods. Back in the day we could go days, even weeks without eating, and so when there was food available we ate it. The trouble is that now we have food around us all the time, but we still have the same response as if we might starve – if there is high caloric density food (like cookies) around we will want to eat it.”

So it's normal to have cravings.  Just important to plan and keep splurges to a minimum.  It's about progress, not perfection.

So keep these tips in mind when splurging:

1)  Splurging in moderation is okay from time to time, as long as I don't make a habit out of it and try to keep to vegan splurges.  
2)  I was actually excited about getting home and back into the kitchen.  
3)  When things don't turn out, just keep trying. 
4)  Spend money on proper equipment. You will never enjoy that spinach smoothie if it's not properly blended.
5)  Use garlic cloves quickly and keep out of direct sunlight.  

Recipes from the post-splurge weekend are below - enjoy and get back on track!  Summer is right around the corner people!

Love and Kale,
Ali

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Chickpea Burgers
Crispy outside, chewy inside, this burger is a great base to build your perfect burger.  I serve it with a fantastic and ridiculously easy dill dip, tomato, lettuce and red onion.  Delicious, creamy, light and lovely. 
Serves: 4

Print here.

Ingredients:
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 1 potato, boiled
  • 1-2 cloves garlic, crushed or minced
  • ½ tsp dried oregano
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh coriander
  • 1 flax egg (1 tbsp ground flaxseeds mixed with 3 tbsp water – let sit for 5 min)
  • Dusting of flour
  • Salt & Pepper to taste
  • Just a little olive oil (for frying)

Instructions:
  1. Mash the potato and chickpeas.  Combine with the onion, garlic, herbs, salt and pepper.
  2. Add the flax egg and mix well.
  3. Shape into burgers and dust each side with the flour.
  4. Fry in the olive oil (just a dash!) until golden brown on both sides.
  5. Serve with fresh dill dip:  Mix 1 container Tofutti Sour Cream with a tbsp or so of dried dill.  Great dip or condiment!
Mix everything together - 1 bowler!




Fry in a little bit of oil

Serve with dill dip and a side salad.  



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Zucchini Chips

Ingredients:
  • 1/4 cup bread crumbs
  • 1/8 tsp black pepper
  • 1/2 cup whole wheat flour
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • 2 1/2 cups sliced zucchini (about 2 small zucchinis)

Instructions: 
  1. Preheat oven to 425 degrees
  2. In a medium bowl combine breadcrumbs and black pepper
  3. In a separate bowl add flour, milk and vinegar, gently stir until combined but do not over stir
  4. Dip zucchini slices in milk mixture, then in breadcrumb mixture.  Then place the slices on a baking sheet and bake for 30 minutes, flipping the slices over once halfway through cooking, or until browned and crisp.
  5. These would be good with the dill dip above!


Slicing my zucchini

This is what the zucchini chips are supposed to look like - mine looked more like death.
 

5 comments:

  1. For your summer cold treats, think about getting a zoku popsicle maker. I make most of our popsicles in it by pureeing fruit and adding a little simple syrup or sugar. I realize you just splurged on a Vitamix, but the kids enjoy creating new flavors of popsicles and the occasional kool aid pop! :)

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    1. I absolutely love that idea Heidi. Course the old fashioned way of putting the frozen smoothies (from my vitamix) in popsicle containers will work pretty good for me. Thanks for the idea... I'll be trying that out first thing next week!

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  3. Hey there I wanted to let you know I nominated you girls for the "Versatile blogger Award" I love your blog and recipes and wanted to give you all some foodie love. if you check out my latest post you can learn more about the award and nominate your favorite blogs as well. take care

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    Replies
    1. Wow, thank you so much!! I will check out your blog now, and absolutely reciprocate! Thank you so much again :)

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